OVEN BARBECUED BEEF BRISKET RECIPES
BRUNSWICK STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME
Brunswick stew dates back to the 1860s, when it was served as a complete meal. We now use it as an accompaniment to barbecues. It is delicious picnic fare when served with country ribs, coleslaw or potato salad. When I make this stew, I double the recipe and freeze small portions so we can enjoy it at several meals. —Alyce Ray, Forest Park, Georgia
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 05 minutes
Prep Time 01 hours 05 minutes
Cook Time 60 minutes
Yield 24 servings (6 quarts).
Number Of Ingredients 16
Steps:
- Place the pork chops, chicken and round steak in a large Dutch oven; cover with water. Cover and cook for 1-1/2 hours or until meat is tender. , Strain stock into another large kettle; refrigerate overnight. Remove bones from meat; dice and place in a separate bowl. Cover and refrigerate overnight. , The next day, skim fat from stock. Add the tomatoes, onion, tomato sauce, vinegar, sugar, garlic and pepper sauce. Simmer, uncovered, for 45 minutes. , Add the kernel corn, cream-style corn and reserved meat; heat through. Stir in bread crumbs; season with salt and pepper.
Nutrition Facts : Calories 151 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 348mg sodium, CarbohydrateContent 18g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 13g protein. Diabetic Exchanges 2 lean meat
TEXAS OVEN-ROASTED BEEF BRISKET RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 4 hours 10 minutes
Prep Time 10 minutes
Cook Time 4 hours 0 minutes
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
- Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
- Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
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SOUS VIDE SMOKED BRISKET - SOUS VIDE RECIPES
Depending on the temperature you set your water bath to and the amount of time you leave the meat in it, you can achieve a wide range of textures in the finished brisket.At 135°F / 57°C, brisket will never achieve the fall-apart texture of a traditionally barbecued brisket. Instead, it will soften while still retaining its structure. At 12 hours it's still quite tough. At 24, it it as tender as a New York strip steak. At 36 hours, it's even more tender, and by 72 hours, you'll have brisket that you can cut with a spoon, while still giving you a meaty bite and juicy texture.At 145°F / 63°C, the meat will just barely start to separate into a traditional brisket grain, but it will be a little dryer than at 135°F / 57ºC. This is sort of a temperature dead zone for me: too cool to significantly break down muscle fibers to the point that they shred like traditional brisket, but hot enough that the meat will dry out as it cooks. The fall-apart texture of brisket at 155°F / 68ºC for 36 hours. At 155°F / 68°C, we get much better results than at 145°F / 63ºC. Yes, the brisket will expel a lot of moisture as it cooks, but what it loses in water it gains in tenderness and moisture in the form of more connective tissue breaking down and fat rendering. For me, 155°F / 68ºC for between 24 and 36 hours is ideal.Recommended Sous Vide Barbecue Brisket Temperatures135°F / 57ºC for 36 to 72 hours - firm and meaty, like a tender steak155°F / 68ºC for 24 to 36 hours - extra moist with traditional texture
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